Preheat the oven to 400 degrees
Remove the salmon from the refrigerator. Pat the salmon dry with paper towels.
Whisk Ponzu, honey, orange juice, vinegar, red pepper flakes, ginger, salt, and pepper in a small bowl. Add oil slowly, whisk vigorously as you add.
Fold parchment paper in half and cut open side into a half heart shape. Open paper. It will look like a heart. Using a basting brush, apply olive oil on centers of both sides of parchment using a light stroke. Or spray lightly with baking spray.
Bring water to a boil in a 2-quart saucepan.
Blanch the beans: Add the beans to the boiling water, reduce the heat to medium and simmer 4 to 5 minutes. Strain the beans and plunge them into an ice bath for 4 minutes. Strain again to paper towels to dry.
While the beans simmer, slice the zucchini, squash, shallot, and orange into equal pieces, about ½ inch.
Arrange cut parchment papers on a large baking sheet
Divide the cut vegetables into four portions and layer them on one side of the parchment near the centerfold to make a bed for the salmon.
Spoon a little marinade on the vegetables.
Place the salmon on top of the vegetables. Season salmon and vegetables with salt and black pepper.
Scatter the butter beans around the four salmon parchments.
Lay the orange slices on top of the salmon.
Place one thyme sprig on the orange slices.
Spoon the marinade over the top of the salmon dividing equally between the four Salmon in Parchment.
Fold the parchment paper over, starting at the top, overlapping, and crimping the folds as you move along the outer, open edge.
Twist the bottom closed to create a nice snug package. Repeat for all four pouches.
Place the tray of Salmon in Parchment in the preheated oven for ten minutes. Remove from heat.
Move the Salmon in Parchment to plates. Cut or tear parchment at the end farthest from your face. Be careful, as steam will escape. Cut, or tear up the center of the parchment, turning and folding the parchment away from the center pouch. Serve immediately with a green salad and citrus-infused couscous for a well-balanced meal.
To save time, the butter beans and Marinade can be made ahead up to one day. Keep both covered in the refrigerator until you are ready to cook. Tools you will need: baking sheet, parchment paper, chef’s knife, cutting board, 2-quart saucepan, whisk, small bowl, basting brush.
This tasty salmon recipe comes from our friends at the Marine Stewardship Council. Seafood found at your local grocery store or restaurant with the blue MSC logo is certified as sustainable and can be traced back to the fishery it came from with credible sustainable sources! How cool!
The recipe was created by author, photographer, and cook Maureen C. Berry who is currently working on her series of books “The Sustainable Seafood Kitchen” promoting seafood options that are good for you and the ocean.
You can find out more about the MSC at https://www.msc.org/ and Maureen C. Berry at http://maureencberry.com/
Recipe created by: Maureen C. Berry
Photo credit: Maureen C. Berry